Brown Butter Hazelnut Chocolate Chip Cookies

When I was a kid, I refused to eat nuts. In reality, I had never actually even tried nuts, I just assumed I must not like them because I said I didn’t like “crunchy things.” How I ever got away with this, I have no clue. I think I was first introduced to nuts with my mom’s famous Chocolate Chip Pecan Shortbread cookies, and then gradually discovered that I really like them.

Well, I now love nuts. My favorite nut is probably macadamia nuts, then pecans, then hazelnuts. I love using hazelnuts in baked goods, but raw they’re a bit bland. But when you toast them, chop them up, and put them in cookies like these, they’re so delicious. The browned butter adds a bit of caramel-like flavor to the cookie and also makes the cookie crunchier. Softer cookies used softened butter, but cookies with melted butter are crunchier.

I prefer milk chocolate over dark chocolate any day, so I made these cookies with milk chocolate. It’s really up to your personal preferences though which type of chocolate you’d like to use. You can also use a combination of both. I actually used about 6 ounces of milk chocolate bar chopped and the rest I used milk chocolate chips. I like the combination of having chips and chunks of chocolate in there for different textures.

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Brown Butter Hazelnut Chocolate Chip Cookies

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 2 hours

Yield: about 30 cookies

Brown Butter Hazelnut Chocolate Chip Cookies

Delicious chocolate chip cookies made with perfectly browned butter and filled with chopped toasted hazelnuts and chopped chocolate.


  • 1 cup (2 sticks) butter
  • 1½ cups brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1½ tsp. vanilla extract
  • 1½ tsp. cornstarch
  • ½ tsp. salt
  • 2¾ cups all-purpose flour
  • ⅔ cup hazelnuts, skinned and chopped*
  • 8 oz. chocolate, chopped (your choice of milk, dark, etc.)


  1. Place butter in a medium saucepan on medium heat until melted completely. It will then start cracking and popping; keep on heat and stir occasionally. Eventually it will begin to foam heavily. Watch it very closely when it is foaming, it will brown quickly after this stage. Once browned, remove from heat and place in a heatproof bowl. Let cool in the refrigerator for about 20 minutes before using.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the browned butter and sugars until combined. Add the eggs and vanilla and mix well.
  3. Add the cornstarch, salt, and then gradually add the flour and mix until combined. Add the chopped hazelnuts and chocolate and fold in until combined. Refrigerate the dough for at least an hour.
  4. Scoop large balls of dough onto parchment lined baking sheets and refrigerate for at least an hour.
  5. Preheat the oven to 350°F and bake the refrigerated cookies for 11-14 minutes, or until just golden brown. Bake for longer if you like crispy cookies or less if you like soft cookies.


*To skin the hazelnuts, toast in a 350°F oven for about 7 minutes, or until darker in color and the kitchen smells like toasted hazelnuts. Rub the hazelnuts in a kitchen towel right out of the oven to remove the skin.

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Recipe adapted from Sugar Spun Run

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